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Consomme Au Riz En Pilau

A clear consommé made with assorted meats, vegetables, and rice pilaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Consomme Au Riz En Pilau

Ingredients

Directions

Make the broth

  1. Remove all meat from bones and mince it, discarding gristle and skin.

  2. Break bones into small pieces and place them in a saucepan with water.

  3. Add salt, peppercorns, onion with cloves, bouquet garni, and bacon rinds.

  4. Bring to a boil, skimming off any scum that forms.

  5. Add carrots, turnips, leeks, celery (or celery seed), pastille de legumes, and unpeeled garlic.

  6. Simmer until desired strength is reached, skimming occasionally.

Strain and add rice

  1. Strain the broth through a fine sieve and return to the saucepan.

  2. Add washed rice and cook until tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Assorted cooked meats
Release savoury flavour and body into the broth as they simmer.
Bones (in the method)
Add gelatin and body to the broth as they simmer for a long time.
Bacon rinds
Add savoury fat and smoky flavour to the broth.
Carolina rice
Absorbs liquid and softens as it cooks, adding substance to the soup.

The step that matters

Skimming the boiling broth. Scum is coagulated protein and fat that clouds the liquid if left in. Skimming it as the broth first boils and during simmering keeps the consommé clear and clean-tasting.

Swap the clove

How well each one fits the dish's main ingredients (meat, onion, carrot, turnip, leek, celery, garlic):

  1. Thymefits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against meat, onion, carrot, turnip, leek, celery, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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